Tastes like the cup in Addis
I grew up drinking buna at my grandmother's. This is the first roast I've had in Canada that tastes the way I remember. The floral notes are exactly right. Already on the next bag.
— Tigist M.
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Roasted in Ottawa.
Limited
Region
Yirgacheffe, Ethiopia
Altitude
1,800–2,200m
Process
Washed
Batch 001
Yirgacheffe
Ethiopia
A washed Yirgacheffe with exceptional clarity. Floral, citrus, and tea-like — the full character of the region in every cup.
RegionYirgacheffe, Ethiopia
Altitude1,800–2,200m
ProcessWashed
VarietalHeirloom
NotesFloral · Citrus · Tea-like
Harvest2025–26 Season
RoastLight
Grind
Whole Bean
Whole bean recommended for freshness. Ground options are ground to order.
250g · Whole Bean
$20.00 CAD
1
200 bags. No restocks. Ever.
Free shipping over $40
Satisfaction Guaranteed
What's in the bag
Built forthe ritual.
Every bag of Batch 001 ships with the same care given to the coffee inside it. Designed to be opened slowly, drunk slowly, and remembered.
250g of Yirgacheffe
Light-roasted from our Batch 001 lot, sealed within 7 days of roast for peak freshness.
Origin card
Region, altitude, process, varietal, and harvest details — printed inside the bag flap.
QR to /ritual
Scan to unlock brewing notes, the Ethiopian ceremony guide, and rotating Buna House rituals.
How to brew it
Start with thejebena.
The jebena is the clay pot at the centre of Ethiopian coffee culture. Buna is not made in a hurry. It is made in three rounds — Abol, Tona, Bereka — from the same beans, with time set aside for each. This is how coffee is meant to be brewed.
What you need
- ▪Jebena (clay pot with neck and base)
- ▪Coal or open flame heat source
- ▪Fine grinder (mortar + pestle is traditional; burr grinder works)
- ▪30g coarse-roasted whole bean coffee (Yirgacheffe Batch 001 recommended)
- ▪500ml cold water
- ▪Mukecha or coffee grinder
- ▪Small handleless cups (sini) — 1 per guest
- ▪Optional: incense (etan), popcorn (fendisha), sugar
- 01
Roast the beans
On a pan over coal or medium-low flame, roast 30g of green beans until they crack and the oils surface — about 7–10 minutes. Stir constantly. The aroma fills the room; this is the start of the ceremony. If you're starting from already-roasted beans, skip to step 2.
- 02
Grind coarse, almost fine
Grind the roasted beans to a coarse-medium consistency — closer to French press than espresso. Traditional grinding is done in a mukecha (wooden mortar) and pestle. A modern burr grinder works just as well. The grind is forgiving here; the brew time is long.
- 03
Fill the jebena, bring to boil
Add 500ml of cold water to the jebena. Place over heat until it just reaches a boil. The water must be cold to start — never pour grounds into already-hot water. Coffee is added to cold water, then heated together.
Or try another method
Shipping
Roasted in Ottawa.
Shipped within days.
Canada
$10 flat
Free over $40 CAD
United States
Calculated
At checkout, by destination
International
Quote
Email founder@thebunahouse.com
Coffee is roasted in small batches and ships within 2–3 business days of the next roast date. Subscriptions ship every first Wednesday of the month. Full shipping policy.
Reviews
4.8
4 reviews
Reviews shown are sample — real reviews land once Trustpilot is connected
Bright, clean, exceptional
Brewed this on a V60 at 21g/350g — the tea-like clarity is incredible. Citrus and jasmine come through clean. Will be subscribing.
— James R.
The packaging alone
The bag, the QR code that took me to the ritual page, the little batch story — every detail considered. The coffee is also genuinely great.
— Sara K.
Light roast lovers, get on this
If you're used to dark roast you might find this too delicate. But that's the point. A washed Yirgacheffe should taste like florals not chocolate. Perfectly executed.
— Daniel A.